Forcemeat for Veal, Turkeys, Fowl, Hare

Shred the ham or bacon and liver, chop the suet, lemon peel and hers very fine. Add the seasoning to taste, salt, cayenne and mace, and blend all thoroughly together with the breadcrumbs before wetting. Then beat and strain the eggs, work them up with other ingredients and the force meat will be ready for use.

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